Clam Chowder
From pamela 18 years ago
- 30 minutes to make
- Serves 6
An old, northeastern favorite - clam chowder. If you're watching your weight, stay away from this one! But if you're looking for a thick, and incredibly delicious bowl of chowder, this is for you.
Ingredients
- 2 (10 oz) cans minced clams, liquid removed and set aside shopping list
- 4 cups potatoes, peeled and diced shopping list
- 1 cup celery, minced shopping list
- 1 cup onion, chopped shopping list
- 1 quart half-and-half cream shopping list
- 3/4 cup all-purpose flour shopping list
- 1/2 tsp white sugar shopping list
- 3/4 cup melted butter shopping list
- 3 garlic cloves shopping list
- 1 tsp salt shopping list
- 1/2 tsp ground black pepper shopping list
How to make it
- Combine onion, garlic and enough water to form a smooth paste in a blender. Place aside.
- In a large pot, mix together the onion mixture, potatoes, celery, salt, pepper, and reserved juice from the clams. Add enough water to cover then bring to a boil. Reduce the heat and continue to simmer until potatoes are soft, about 20 minutes.
- Add in half-and-half and sugar. Mix together the flour and melted butter then stir into soup. Cook and stir until the soup thickens. Add in the clams and adjust seasonings to taste.
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